Quinoa Chaufa

Chaufa, the stir-fry style introduced to Peru by Chinese migrants, gets a quinoa twist from chef Gastón Acurio in his Lima restaurant La Mar

Serves one

1 cup quinoa

3 oz. canola oil

1½ oz. cleaned calamari, sliced

1½ oz. cleaned shrimp

1½ oz. cooked octopus, sliced


½ oz. sesame oil

2 oz. cremini mushrooms, sliced

1 oz. chopped red bell pepper

1 pinch minced fresh ginger

1 pinch minced garlic

½ oz. soy sauce

½ oz. oyster sauce

1 oz. fried egg noodles

1 oz. bean sprouts, blanched

1 oz. snow peas, blanched

1 oz. chopped green onions

1 pinch sugar

2 eggs

1 | Wash quinoa and cook in boiling saltwater for approximately 10 min. Strain and set aside.

2 | Add...

Want the full story?

Subscribe Now


Get TIME the way you want it

  • One Week Digital Pass — $4.99
  • Monthly Pay-As-You-Go DIGITAL ACCESS$2.99
  • One Year ALL ACCESSJust $30!   Best Deal!
    Print Magazine + Digital Edition + Subscriber-only Content on TIME.com

Learn more about the benefits of being a TIME subscriber

If you are already a subscriber sign up — registration is free!